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Posted by in Recipes on Feb 21, 2014 .


1 tablespoon butter, room temperature
2 slices bread
1/2 cup cheddar cheese, shredded and room temperature
1/4 cup chicken satay or plain chicken, shredded and warm
2 tablespoons spicy peanut sauce
1/2 avocado, sliced
1 tablespoon cilantro, torn
sriracha hot sauce to taste

Warm a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with the chicken, spicy peanut sauce, avocado, cilantro, sriracha and the remaining cheese followed by the remaining slice of bread, buttered side up.
Cook until golden...

Posted by in Recipes on Feb 21, 2014 .

Original recipe(makes 6 servings)

 5 tablespoons margarine
 2 carrots, chopped
 2 stalks celery, chopped
 1 green bell pepper, chopped
 1 onion, chopped
 5 button mushrooms, chopped
 1/2 cup chopped ham
 1/2 cup all-purpose flour
 2 tablespoons cornstarch
 4 cups chicken broth
 4 cups milk
 1/2 teaspoon paprika
 1/4 teaspoon ground cayenne pepper
 1/2 teaspoon ground mustard
 2 cups shredded sharp Cheddar cheese

 1/2 - 1 cup beer or to taste
 salt to taste-

In a large heavy kettle, melt butter or margarine.
Add carrots, celery, onion, green pepper, mushrooms, and ham
Cook over...

Posted by in Recipes on Feb 21, 2014 .

1 1/2 cups blueberries
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon sugar
2 tablespoons unsalted butter
8 waffles (prepared in a waffle iron, or toaster waffles, thawed)
4 ounces Wisconsin Brie Cheese, thinly sliced

In medium saucepan, combine blueberries, lemon zest, lemon juice and sugar.
Bring to boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes.
Heat butter in grill pan over medium-high heat.
Place 3-4 slices Brie on 4 waffles and top with generous scoop of prepared blueberry compote.
Repeat with remaining waffles...

Posted by in FAQs on Mar 28, 2014 .

When do you make cheese?

Five days a week, starting at 4:00am!

Posted by in FAQs on Mar 28, 2014 .

A person takes a one-week course in cheesemaking. This is held at the University of Wisconsin in Madison. You will learn about testing and grading of milk, analysis of cheese for composition and judging of actual samples of cheese. A person continues for 12 months as an apprentice under a licensed cheesemaker. Finally, you must pass a State written examination.

We invite you to visit our factory, take a tour, and taste some of the finest cheeses anywhere!

Posted by in FAQs on Mar 28, 2014 .

Union Star produces our own fine cheeses including:

  • Cheddar cheese and cheese curds on Monday, Thursday, Friday, and Saturday.
  • Mozzarella string cheese - Tuesdays

Cheese making at Willow Creek - Wednesdays

  • Feta 
  • St Jeanne
  • Colby
  • Flavored Muensters (black olive, curds in a cloud, dill, garlic & dill, habanero, hickory nut, jalapeño, walnut, and vegetable)
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